Best Vegan Recipes Directory

I am going to a gig tonight and am looking forward to it.  It hosted at a Miners Institute in the Welsh valleys.  D is taking his camera, so who knows I may be able to share more later in the week, but before I go off gallivanting, I thought I would share this orange and black bowl of food. Yes, another one, that is perfect for those cooking up a feast for the Halloween weekend.   The b lack comes from black chickpeas and orange from carrots or course, for the beady eyed amongst you there are some 'brain like' pieces in the bowl too, this is cauliflower that has turned orange from the turmeric. The recipe is adapted from my vegan Marrow Curry with Chickpeas , but this one is studded with black chickpeas and in place of the marrow, carrots and cauliflower.  Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety. Black Chickpeas with Carrots (and Cauliflower)   Serves 4 - 6 Ingre...

When the opportunity presents itself, I do like going to farmers markets to see what's in season and also what new and what different vegetables I can get hold off, plus I am always looking for inspiration. It did not disappoint I came home with a purple and green cauliflower.  At the time I was not sure what to make with it to be honest, but that is me - buy first - think later.  At one point I had considered making a warm cauliflower salad with them, but then D suggested making a Savoury Cauliflower Cake that I made many years ago.   I don't make this Savoury Cauliflower Cake that often because it uses 10 eggs, but as we had some friends coming over, I thought it was worth the effort.   Of course in true Shaheen style I adapted it a little from the original recipe only in that I added some beetroot powder to the egg batter. I also made the topping looking a little more pretty with red onions filled with some black sesame seeds. Here it is looking vivid and i...

I am sad to see October end, its my favourite month for many reasons, but welcome November .  We received seven lovely contributions to #EatYourGreens this month.   The first recipe comes from Linsy Patel who blogs over at Home Cook Food.  Linsy shared with us some of her Jowar Flour - Thepla - Sorghum Flour Flatbreads made with fenugreek, coriander and mint.  Next we have Johanna from Green Gourmet Giraffe with a dreamy Creamy Spring Risotto Soup made with leeks, peas and my husbands favourite green vegetable - asparagus. Lisa's Kitchen makes a welcome return and shares with us a silky bowl of Palak Paneer - Spinach with Cheese .  I would be so happy to tuck into this with the fenugreek flatbreads shared above.  Teresa from Affectioknit shares with us her dinner and movie which include a lovely bowl of Split Pea Soup served with spinach and green beans . By the way, the movie she was watching was ParaNorman - have you watched it?! ...

So hello November and to warm delicious Cinnamon Pear cake.   And it really was delicious.   The pears in this cake came from the garden.  Its the first year we have ever had pears from the tree. In fact its been a good year with cooking apples too.   I wanted to present the pears standing upright like a crown - see this chocolate pear crown cake - but the pears did not want to play along.  I still think this cake looks pretty stellar.  For the recipe, please follow this Cinnamon Plum Cake and just replace the plums with pears.  

Yes this is a vegetarian food blog and what I share below may look freakishly like 'meat', but I assure you these are homemade seitan slices peaking out of this Philly Cheese 'Steak' or cheesesteak.  I was looking for ways to use up my rather large batch of homemade seitan and it was whilst flicking  Mama Cherry's Soul Food in a Bowl that I stumbled upon a meat version.  I of course decided to adapt it.  I am not that familiar with Philly Cheese Steak.  Momma Cherry writes 'Cheese steaks were invented in the 1930s at Pat's Steaks in South Philadelphia fondly known as Philly.  It should have American Cheese, Provolone or Cheez Whizz (a yellow processed cheese squeezed from the bottle) on it'.  However she recommends that a grated mild English Cheddar works well, so that is what I used here, though I did later stumble across a sliced seitan to be quickly sauteed it in hot oil, but before that before that I sautéed some thinly sliced onion and green p...

I don't have that much to share this month, but here are a few vegetables and foodie related things that I did manage to photograph.   In my kitchen were these green and purple cauliflower picked up direct from one of the growers at a farmers market.  I made Savoury Black Sesame and Purple Cauliflower Cake with the purple cauliflower; and the other was made into a Green Quiche which I will share later in the week for Eat Your Greens food challenge. These two baby pumpkins were left over from last month.  I roasted them in a little oil and added them to a Peanut Curry.  I found peeling them quite difficult. T hese are the last of the cooking apples from the tree.  Its been a good year with the fruit trees in the allotment garden plot this year.  I made two recipes from the BBC website, Dorset Apple Cake as shown above and Dorset Apple Traybake (not shown)  and I must say, that both very delightful to eat and share.  I want to be chee...

I can't believe that its been over a month since I contributed to Harvest Monday, but you will understand why - vegetables and fruit are beginning to dwindle. The last of the cooking apples fell from the tree to the ground over the weekend with the heavy rain and gusts of strong winds.  Here are some tomatoes from the greenhouse.  Its the longest time we have let tomatoes grow on in the greenhouse, often clearing it to sow some winter salad. Do you think that I could still sow winter salad in the greenhouse? I  have used the late tomatoes mostly as pasta sauce.   I got a load of pears this year from the tree.  In fact its the first year we have actually had any, so I was busy baking with them.   From this gorgeous Pear Cinnamon Cake to preserving them in some star anise and cinnamon flavoured syrup.  Looking forward to enjoying these with warm chocolate brownies and vanilla ice-cream. I do still have some curly kale and black Tuscan aka...